Ratatouille

• 2 Medium Zucchini (medium dice)
• 2 Medium Summer Squash (medium dice)
• 1 Large Yellow Onion (diced)
• 1 Medium Eggplant (medium dice and salted)
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Yellow Bell Pepper
• 2 Tomatoes (skinned and de-seeded)
• 1 Tbs. Fresh Thyme (minced)
• 2 Tbs. Minced Garlic
• 1 Tbs. Fresh Rosemary (minced)
• 1.5 Cups Vegetable Stock
• Olive Oil
• Salt
• Pepper

Preparation

1. Place vegetables on individual sheet pans and drizzle with olive oil 
2. Place all vegetables into the Alto-Shaam Combi oven that has been preheated to 450°F
3. Roast vegetables at 400°F for 20 minutes with the browning level set to 4
4. After the vegetables are roasted, combine with rosemary, garlic and thyme in a large mixing bowl
5. Place mixture into a half sized hotel plan (2") and add stock
6. Place pan in the Alto-Shaam Combi oven preheated to 400°F
7. Roast at 350°F for 30 minutes in convection mode
8. After removing from the oven, strain off the juices and reduce to sauce consistency 
9. Slice skinned and de-seeded tomatoes for garnish
10. Place Ratatouille in the center of the plate and spoon on sauce surrounding it
11. Garnish and serve!

 For photos of the step-by-step instructions, please see this recipe on our Snapguide account here.